Lemon Myrtle Parmesan Crusted Lamb Cutlets

INGREDIENTS

Lamb

• 1/2 Cup plain flour
• 2 eggs, whisked
• 1.5 tbsp finely chopped thyme leaves
• 1.5 cup breadcrumbs
• 3 tbsp Lemon Myrtle
• Sea salt and freshly ground black pepper to season
• 1 x 750 g  lamb rack from The Meat Club
• 3 tbsp Olive oil

Couscous

• 1 cup whole-wheat couscous
• 1 1/4 cups very hot tap water
• 15 – ounce can chickpeas, drained and rinsed
• 1/4 cup fresh mint leaves torn
• 3 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 freshly ground black pepper

PREPARATION

1. Place the flour and whisked eggs in separate shallow bowls. Combine thyme, Lemon Myrtle, breadcrumbs, salt, pepper and parmesan in another shallow bowl.
2. Dust the lamb cutlets with flour, shaking off excess, then dip them in the eggs and coat in the breadcrumb mixture, pressing mixture to ensure that it sticks.
3. Heat oil in a large frying pan over medium-high heat. Cook the lamb, in batches for 4-6 minutes or until golden brown and medium rare turning halfway.
4. Drain on a paper towel. To make sure the couscous, combine the couscous, combine the couscous and water in a large bowl.  Cover tightly with plastic wrap and let it stand until the water is absorbed and couscous is tender (about 10 minutes).
5. Fluff with a fork. Add the chickpeas, mint, lemon juice, oil, salt and pepper to the bowl and toss. Serve next to the lamb and enjoy.